Lemon Rolls

Why You’ll Love This Recipe

I like that these rolls are both comforting and refreshing at the same time. The dough is pillowy soft, and the lemon zest in the filling gives just the right balance of tartness and sweetness. Drizzled with a light lemon icing, they feel indulgent but not too heavy. These rolls are also versatile—I can enjoy them warm out of the oven or later in the day with a cup of tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 cup whole milk (lukewarm)
1/4 cup unsalted butter (melted)
2 large eggs (room temperature)
Zest from 2 lemons
1/2 cup granulated sugar (for filling)
Powdered sugar (for icing)
Lemon juice (from the zested lemons)

Directions

I start by warming the milk until it’s lukewarm, then I mix it with yeast and 1 teaspoon of sugar, letting it froth for 5 minutes.
In a separate bowl, I combine the flour, sugar, and salt. I add in the yeast mixture, eggs, and melted butter, mixing until a dough forms.
I knead the dough on a floured surface for 8–10 minutes until smooth, then place it in a greased bowl to rise for about an hour.
For the filling, I mix sugar, lemon zest, and melted butter together.
Once the dough has risen, I roll it out into a rectangle, spread the filling evenly, roll it up tightly, and slice it into rolls.
I place the rolls cut-side up in a greased baking dish and let them rise again for 30 minutes.
I preheat the oven to 350°F (175°C) and bake for 25–30 minutes until golden brown.
Finally, I whisk powdered sugar with fresh lemon juice to make icing and drizzle it over the warm rolls before serving.

Servings and Timing

This recipe makes about 12 rolls. It takes 20 minutes to prepare the dough and filling, 1 hour and 30 minutes for rising, and 25–30 minutes to bake, bringing the total time to about 2 hours and 20 minutes.

Variations

Sometimes I add a little cream cheese to the icing for a richer flavor. If I want more texture, I sprinkle shredded coconut or chopped almonds on top before baking. For an extra citrus boost, I mix orange zest with the lemon zest in the filling.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 15–20 seconds or in the oven at 300°F for 5–7 minutes. They also freeze well—just wrap them tightly and freeze for up to 2 months, then thaw and reheat before serving.

FAQs

Can I make these rolls ahead of time?

Yes, I often prepare them the night before, refrigerate them, and bake them the next morning.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount and skip the proofing step.

How do I keep the rolls soft?

I make sure not to overbake them and keep them covered with a clean towel while cooling.

Can I add cream cheese filling?

Yes, I sometimes spread a thin layer of sweetened cream cheese before adding the lemon filling.

Can I use bottled lemon juice for the icing?

Fresh lemon juice tastes much better, but bottled juice can be used in a pinch.

Can I make these rolls smaller?

Yes, I cut the dough into smaller pieces and reduce the baking time slightly.

Can I add glaze instead of icing?

Yes, a simple glaze of powdered sugar and milk works if I want a lighter topping.

Can I use whole wheat flour?

Yes, I replace half the all-purpose flour with whole wheat flour, though the rolls turn out denser.

How do I know when the dough has risen enough?

I press it gently with my finger—if the indentation stays, it’s ready.

Can I freeze the dough before baking?

Yes, I freeze the shaped rolls before the second rise, then thaw and let them rise before baking.

Conclusion

These lemon rolls are a soft, tangy, and sweet treat that I love making for family and friends. The fresh citrus flavor paired with a fluffy dough and drizzle of icing makes them irresistible. Whether I serve them for breakfast, brunch, or dessert, they always disappear quickly.